- Stand Mixer with Paddle Attachment: For efficiently mixing matzo meal, spices, and other ingredients to create a uniform stuffing mixture.
- Meat Mallet or Heavy Knife: Useful for tenderizing the chicken breasts if preferred by the cook, although not mentioned in the recipe but useful for similar dishes.
- High-Sided Baking Pan (12-Inch): For roasting the stuffed chicken breasts evenly and ensuring they're well supported during baking.
- Meat Thermometer: To ensure that the chicken reaches a safe internal temperature, cooking to perfection without undercooking or overcooking.
- Mandoline Slicer (optional): For precise slicing of vegetables if desired for garnishing purposes. Not essential but useful for presentation.
- Silicone Spatula: Useful for mixing ingredients, as well as scraping and folding the matzo mixture into the chicken breasts.
- Non-Stick Cooking Spray or Oil (optional): To grease baking dishes if needed. The recipe may not specifically call for it but can be useful in ensuring easy release of cooked items from the pan.
- Digital Kitchen Scale (optional): For precise measurements, especially when dealing with small quantities like matzo meal or spices for stuffing. While helpful, traditional measuring cups and spoons are also effective.
1 large onion, chopped
1 red bell pepper, chopped
6 tablespoons olive oil, divided
2 garlic cloves, chopped
4 cups packaged matzo farfel (small pieces of matzo)
1/2 cup shelled pistachios, chopped
1/2 cup golden raisins
1/3 cup chopped flat-leaf parsley
2 large eggs
1 3/4 cups reduced-sodium chicken broth, divided
2 teaspoons ground coriander
1 teaspoon hot paprika or 1/2 teaspoon cayenne
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 boneless chicken breast halves with skin (about 3 pounds)
1/2 cup dry white wine
1 teaspoon potato starch
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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